| Violation Date |
Code |
Description |
| 2018-10-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing an adorned ring under single use gloves. |
| 2018-10-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed green goddess dressing cooling from prep at room temp in a tightly sealed pla |
| 2018-10-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine at bar area reading 0 ppm chlorine sanitizer after bring primed and running. verification required within 10 days to determine compliance. |
| 2018-04-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board for gluten free prep rough and in need of replacement or resurfacing due to deep cuts. repeat.4-501.11 maintain equipment in go |
| 2018-04-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths sitting in water reading less than 50 ppm qac. cdi: buckets dumped and changed out with fresh buckets reading 200 ppm qac. |
| 2018-04-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed green goddess dressing cooling in a tightly sealed plastic container at 74 |
| 2018-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed far left pan of award winning cheese holding at 48f. pic stated that cheese had been in holding for less than 2 hours. cdi: cheese sent to walk in unit to cool properly and repl |
| 2017-10-12 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p- observed one employee wash hands properly however at the end of their hand washing the employee u |
| 2017-10-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p- observed raw chicken stored in a container on a sheet tray above raw pork on a sheet pan in walk in cooler number one. cdi- items were rearranged since ehs did not observe any cross contami |
| 2017-10-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf- observed one gallon of milk 3/4 full. pic stated the milk was open last night. cdi- pic was able to back date the gallon of milk. |
| 2017-10-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf- observed three containers of cheese in a flip top unit at 48-49f. pic stated the i |
| 2017-10-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.- observed dumpster doors and lids open during the inspection.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessa |
| 2017-10-12 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- repeat- the employee bathroom and cheese prep handsinks are in need of re-sealing. als |
| 2017-10-12 |
54 |
6-303.11 intensity-lighting - c- provide 50 foot candles of light at all ice chests. |
| 2017-10-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of replacement or resurfacing do to deep cuts and grooves. 4-501.11 maintain equipment in good repair.- observ |
| 2017-05-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf- observed rte ravioli in the flip top at 47f and prepared today. cdi- pic moved ite |
| 2017-05-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p- observed one employee turn faucet off with bare hands after handwashing. this action recontaminat |
| 2017-05-26 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p- observed one employee bare hand rte cooked potatoes. cdi- ehs had employee discard the potato portion. pic re-educ |
| 2017-05-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed several spray bottles and sanitizer buckets at 50-100 ppm quat. ehs observed quat sanitizer at the dispenser at 200ppm quat. cdi- pic changed all sanitizer co |
| 2017-05-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat- observed several flies throughout the facility. |
| 2017-05-26 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label.- observed wash water at 79f. pic had employee change water to 110f. |
| 2017-05-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed employee wipping plates with a towel. |
| 2017-05-26 |
51 |
5-501.17 provide a covered waste bin in female restrooms.- in the shared employee restroom a covered trash can is needed. |
| 2017-05-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- in the employee bathroom the handsink is in need of re-sealing. also observed several |
| 2017-05-26 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.- observed sanitizer bucket with floating debris. pic changed sanitizer.3-304.14(e) store sanitizer c |
| 2017-02-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- observed employee drinks being stored near clean dishes, near the dish pit area. |
| 2017-02-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. 0pts- observed ac/heat vents with dust build up and in ne |
| 2017-02-20 |
45 |
4-501.11 maintain equipment in good repair. 0pts- observed a few split gaskets on reach in equipment. all equipment is functioning properly. |
| 2017-02-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. 0pts- observed two knives being held in quat sanitizer. items were moved to dish |
| 2017-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. .5pts- observed several wet wiping cloths being stored on prep surfaces. ensure these cloths are in sanitizer in between uses. |
| 2017-02-20 |
36 |
ms 6-501.111 keep the premises free of insects, rodents, and other pests. 0pts- observed several fruit flies throughout facility. contact a certified pest management company to fix the pest issue. |
| 2017-02-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed two bags of pasta opened yesterday without dates. pic was able to back date items.3-501.18 discard the food requiring date labels |
| 2017-02-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 0pts- observed a wiping cloth stored in a handsink. cdi- pic removed cloth to soiled cloth bin. |
| 2016-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler with heavy buildup of food debris in need of cleaning. |
| 2016-10-10 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed employee restroom used by both male and female employees without covered receptacle. -0 points- |
| 2016-06-23 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed green goddess made in house cooling at rate of .1 degrees per minute. cdi changed method and rate increased to 2.0. |
| 2016-06-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handwash in dishwashing area. cdi replaced paper towels. |
| 2016-06-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed green goddess sauce cooling in too large of volume and spring mix coolin |
| 2016-02-02 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in kitchen in need of replacement or resurfacing. -0 points- |
| 2016-02-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested lexans stored over prep area. -0 points- |
| 2016-02-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee prepping vegetables without hair restraint. -0 points- |
| 2016-02-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed romaine , salad mix, and potatoes cooling tightly covered . cdi vented |
| 2016-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lexan containers stored above prep counter soiled with food debris. repeat violation. cdi moved to dishwasher to rewash, |
| 2015-10-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ramkins and teacups soiled with food debris. cdi items moved to sink. |
| 2015-10-26 |
33 |
'3-501.13 use approved thawing methods. observed vacuum packaged meats thawing without package being open. look at manufacturers instructions to ensure proper thawing of raw meats. |
| 2015-10-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed goddess dressing cooling in deep plastic container with an ice wand at 80 |
| 2015-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed back handsink that need to be recaulked to wall. |
| 2015-06-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed goddess dressing stored in big plastic container to cool. cdi dressing sp |
| 2015-06-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed boiled eggs, proscuitto, and pico de gallo not dated. cdi items dated. repeat. |
| 2015-06-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks and purse stored with food for facility. cdi items moved. |
| 2015-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed purple kale hel don counter at 47f. cdi ice added to water bath to decrease temperature. |
| 2015-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed one of the ice machines soiled with debris. cdi machine cleaned. |
| 2015-01-29 |
21 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. phf/rte foods that are 41f and below have a 7 day shelf life, and 42-45f have a 4 day shelf life. observed proscuitto, cappicola, and soppressata not dated. cdi items dated. repeat. 3-5 |
| 2015-01-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw lobster over carrots. cdi items relocated. |
| 2015-01-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed cooked potatoes cooling in a tall plastic container and garlic butter coo |
| 2015-01-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed container of soapy water not labeled. cdi container labeled. |
| 2015-01-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of lemons that were not covered. |
| 2015-01-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handle stored inside of sugar container. repeat. |
| 2015-01-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. after sanitizing equipment and utensils may not be cloth dried. observed employee hand drying utensils from dish machine. |
| 2015-01-29 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee actively washing in wash water at 55f. cdi soapy water refilled to proper temperature. |
| 2014-10-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed sachetti pasta, co |
| 2014-10-23 |
31 |
3-501.15 cooling methods - pf. 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed facility cooling broccoli in tightly close |
| 2014-10-23 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee handle soiled and clean di |
| 2014-10-23 |
41 |
3-304.12 in-use utensils, between-use storage - c. 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed knives stored in san |
| 2014-10-23 |
35 |
3-302.12 food storage containers identified with common name of food - c. 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled container of sugar. |
| 2014-03-25 |
34 |
4-302.12 food temperature measuring devices - pf. small diameter thermometer needed to take temperatures of thin masses. observed facility without proper thermometer. verification required. |
| 2014-03-25 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in shallow metal pans, smaller portions, and/or uncovered. observed blanched broccoli and lettuce in cooler in deep plastic containers. cdi broccoli placed on metal speed racks, and lettuce placed in me |
| 2014-03-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are held in the facility for 24 hours or more shall be dated. phf/rte foods have a 7 day shelf life if they are 41f or below |
| 2014-03-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed three serving bowls with residue. cdi items moved to dishwasher for cleaning. |
| 2013-10-15 |
31 |
3-501.15 cooling methods. cool foods using proper methods. observed cooked broccoli still in the cooling window in a deep covered container. moved to a long pan and uncovered to cool. |
| 2013-06-17 |
8 |
provide a sign at the bar hand sink directing employees to wash their hands. |
| 2013-06-17 |
26 |
label all working containers of chemicals with the common name. observed a sanitizer bottle unlabeled. cdi. |
| 2013-06-17 |
20 |
observed milk for the expresso machine was 50-51f. cdi; ice added. |
| 2012-11-19 |
34 |
observed the bar cooler used to store tcs (time/temperature controlled food for safety) such as dairy products does not have a thermometer. |
| 2012-11-19 |
12 |
fish served in raw or partially cooked form must shall meet the requirements of 3-402.11; parasite destruction; and 3-402.12 records; creation and retention. observed facility has mahi mahi and salmon under consumer advisory on their menu. facility must u |
| 2012-11-19 |
2 |
person in charge has a copy of the suggested employee health policy agreement; but has not yet informed their employees of their specific responsibilities under this policy. cdi by instruction. facility must have in place by their next inspection. |